The holidays are not complete without a batch of homemade gingerbread cookies. It’s hard to find someone who doesn’t love them, even though some people don’t really like eating them. A fresh batch of gingerbread cookies on the table makes it clear that holidays are here and brings a fresh dose of joy to every home. Here are a few tips for foolproof gingerbread cookies.
Softened Butter
If you like your gingerbread cookies soft, make sure to use softened butter, not melted butter. Just remember to take it out of the fridge the day before making the cookies and it will be ready!
Experiment with Spices
Gingerbread cookies are typically made with ginger, cinnamon, and cloves, but you can definitely experiment with spices and their amounts and make your own unique flavor.
Chill the Dough
It’s crucial to chill the dough after mixing it. The dough needs to be firm or your cookies will lose shape while baking. And that would be a really sad thing, especially if you made some special shapes with molds.
Store in Jars
After you’ve followed all the steps and got your perfect cookies, store them in containers that close well, like jars with lids for up to a week. That is, if they survive that long.
